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Mushroom and Onion Kugle Recipe

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This recipe for Mushroom and Onion Kugle, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, June 25, 2009


10 boards matzo
2 1/2 cups chicken broth, heated
1 cup hot water
1/4 cup vegetable oil
3 cups diced onions
2/3 cup grated carrot
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 garlic cloves, minced
2 boxes (equivalent of 16 ozs total) mushrooms, sliced
2 tablespoons chopped parsley
4 egg whites
2 eggs
Cooking spray

Preheat oven to 375║.

Toast matzo in single layer for 5 minutes until lightly browned. Break matzo into pieces in large bowl-cover with hot water and heated broth-Cover and let stand 10 minutes.

In nonstick skillet, heat oil and sautÚ onion till soft
Add carrots thru mushrooms and continue to cook additional 5 minutes until veggies are tender.
Add cooked mixture to soaked matzo stirring well to combine - adjust seasoning to taste. Whisk eggs and egg whites together. Add egg mixture to matzo/veggie combo.

Press into 8x10 Pyrex sprayed with cooking spray.
Bake covered 20 minutes, uncover and bake additional 18 minutes till lightly browned. Let stand 5 minutes before serving.




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